If you’re looking for the ultimate pudding indulgence, you may have to look no further….
Personally, I’m a big brownie fan and spent most of my second year of uni feeding my housemates varying recipes until I perfected my basic brownie mix.
Now I have the basics under my wing, I branched out and went for a more grown-up brownie show stopper. I love this brownie as it’s very rich, but the sharpness of the raspberries cut through the chocolate leaving a lovely balance of flavours.
Presentation is everything with food. You can serve the best tasting food ever, but if it resembles just being thrown at the plate you got out of the back of the cupboard, well firstly you’re going to have trouble finding an Instagram filter that will help you out and secondly when you serve it up, no one is really going to want to eat your creation.
For a brownie, I recommend keeping it simple. I served this creation on the baking parchment it was cooked in (it had that nice browned edge look going on) and a large wooden chopping board to offset the chocolate colour of the brownies and really make the raspberry hue pop.
Dark Chocolate & Raspberry Brownies
- Silicone spatula or wooden spoon
- Baking parchment
- Baking tray/tin (I use a 20×30 medium edge tray)
- Large mixing bowl
- 200g Dark chocolate
- 100g Milk chocolate
- 250g Salted butter
- 400g Light brown sugar
- 4 Eggs
- 140g Plain flour
- 50g Cocoa powder
- 200g Raspberries
To I measure out the ingredients to create a simple, clean and quick working environment. Baking should be fun, not stressful – so cut yourself some slack by starting out organised!
Now grab your saucepan and add the butter and sugar. Next break up the chocolate into the pan and place on a medium to low heat and melt your ingredients slowely – stirring as you go.
Once melted, remove from the heat.
**On my first attempt I didn’t quite manage a smooth melting mixture (confession: I forgot to stir as it melted). I ended up with a split mixture, but if this happens to you don’t worry… just switch up the next two steps by putting the flour in first to bring the mixture together. Sorry – but this will take time and a good mixing arm.
If you have a nice smooth chocolatey sauce, it’s now time to mix in the eggs, one at a time. If you’re like me and are a bit of a weakling, wait for the pan to cool a bit and mix straight into the pan rather than a mixing bowl. Just make sure it’s cool enough as your don’t want your eggs to cook!
Now to grab your trusty sieve and carefully stir in the flour and cocoa powder. You should now have a lovely brownie mixture and so it’s time to add your raspberries. I only added roughly half at this point, pushing the rest into the mixture once in the baking tray (this just makes the brownies look pretty when cooked!)
Spoon or pour your mixture into your tin, lined with baking parchment and then either place your raspberries randomly and push into the mixture or create a pattern to wow with.
Now it’s time for the brownies to go into a pre-heated oven, set to gas mark 4 – leave for half an hour. The brownies should still be gooey in the middle if you take them out then… do your best to wait for them to cool and then cut into squares and devour.